Sweet Cherry Tomato Sausage Tray Bake
Thank you Jamie Oliver for the idea to cook another amazing tray bake dish. Using robust herbs like thyme, rosemary and bay leaf, lots of cherry tomatoes, and the best Italian pork sausages you can buy, or any flavoursome sausages really, you end up with an intense combination of caramelised gooey tomato flavours and roasted sausage. Who doesn't love eating sausages?
2 kg lovely ripe cherry tomatoes, or mixed colours if possible
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh bay leaf
1 tablespoon dried oregano, or more if using fresh
3 cloves garlic, peeled and chopped
12 Italian pork sausages
extra virgin olive oil
freshly ground black pepper
Preheat your oven to 190 deg. C. Use a roasting tray large enough to accommodate all of your tomatoes in one snug fitting layer. Put in all the tomatoes, herb sprigs, oregano, garlic and sausages.
Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss all the ingredients together, and then move the sausages to the top. Place the tray into the oven for half an hour. After this time, give the tray a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how sticky and well cooked you like your sausages. The longer you cook the dish, the more caramelised your tomatoes will be. Delicious!
You should have an intense, tomatoey sauce by now. If you think your tomato sauce is a little too thin, lift out the sausages, and place the tray on the stove hotplate and cook it down to the required consistency. When it is quite thick, add the sausages back in. Keep warm in the oven until you are ready to eat.
Check your seasoning and add more salt or pepper.
Serve with crusty bread, mashed potato, rice or polenta. Add a green salad and a glass of wine and you will think you are in heaven.
Jamie says any leftovers, if there are any, should be chopped up the next day, and added to some penne or rigatoni to make a wonderful chunky pasta dish. Great idea!